Alex Crisp

Nick Jackowetz, CSO of Hydrosome Labs

Nick Jackowetz © Hydrosome Labs

Fermentation

How Hydrosome Labs is Transforming Fermentation with Ultrafine Bubble Technology

In the world of advanced science and technology, breakthroughs often come from unexpected places. For Hydrosome Labs, the game-changer is ultrafine bubbles—or nanobubbles—an innovation poised to reshape fermentation processes across industries like brewing, biopharma, and precision fermentation. Nick Jackowetz, CSO of Hydrosome Labs, sat down with Alex Crisp for Future of Foods Interviews to discuss how these microscopic marvels could drive efficiency and productivity in fields ranging from cellular agriculture to cosmetics. What are ultrafine bubbles? “Imagine a champagne bubble—about a millimeter in diameter,” Jackowetz began. “Now, inside that single bubble, we could fit about a trillion of our ultrafine bubbles.” These bubbles, roughly 100 nanometers in size (the size of a virus particle), are so tiny that they don’t behave like traditional bubbles. Instead …

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Future of Foods Podcast

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Investments & Finance

Future of Foods Podcast: Anthony Chow, Co-Founder of Agronomics on Funding the Cellular Agriculture (r)Evolution

Alex Crisp, host of Future of Foods Interviews, speaks to Anthony Chow, co-founder of Agronomics, about the future of cellular agriculture and the negative press surrounding the cultivated meat and plant-based industries. He also discusses the challenges faced by plant-based products, particularly regarding their pricing, health concerns, and the need for innovation to attract conventional meat consumers. Agronomics is a leading UK listed investment company with a portfolio of more than 20 companies operating in cellular agriculture, precision fermentation and biotechnology. Here is a clip from the podcast: Display “Future of cellular agriculture with Anthony Chow – Agronomics” from YouTube Click here to display content from YouTube. Learn more in YouTube’s privacy policy. Always display content from YouTube Open “Future of cellular agriculture with Anthony Chow …

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Future of Foods Interviews Senara Foods

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Cultivated, Cell-Cultured & Biotechnology

Future of Foods Podcast: Svenja Dannewitz Prosseda, CEO of Senara, is Producing Cell-Cultivated Milk

Alex Crisp, host of Future of Foods, Interviews Svenja Dannewitz Prosseda, CEO and founder of German company Senara which is developing a better way of feeding the world. Senara says it is the first company in the EU to develop and produce cell-cultivated milk. Founded in 2022 in Freiburg by Dr. Svenja and Dr. Philipp Prosseda, Senara claims to have developed a cost-effective platform for cultivating “real” milk at a pilot scale. Instead of using animal samples, Senara selects the best milk cells and grows them in bioreactors through a continuous, high-throughput process that reduces production costs. The final product is real milk, not a plant-based alternative, which contains essential nutrients like lactose, casein, whey, and micronutrients. It’s also free from bacteria and yeasts and …

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Alex Crisp discusses eggs with Maija from Onego Bio

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Egg Alternatives

Future of Foods Podcast: Maija Itkonen, CEO of Onego Bio Produces Bio-Identical Egg Proteins Without Chickens

Alex Crisp, host of Future of Foods Interviews, talks to Maija Itkonen, CEO and co-founder of Finnish precision fermentation company Onego Bio, about manufacturing real egg white protein, entirely without the use of chickens, which as Maija explains, are the most abused animal in the world. Onego Bio produces Bioalbumen, which the company says is bioidentical ovalbumin, the most important protein in egg white, delivering the nutritional and functional qualities of traditional eggs. The product was a winner in Fast Company’s 2023 World Changing Ideas Awards, with Bioalbumen named the Winner of the Food category and a Finalist in the Agriculture category. This April, the company raised $40 million in one of the largest Series A rounds in the Nordics, with the fresh funds being …

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Cultivated, Cell-Cultured & Biotechnology

Future of Foods Podcast: Mark Warner, CEO of Liberation Labs

Alex Crisp, Host of Future of Foods Interviews, talks to Mark Warner CEO of Liberation Labs about building massive capacity for producing ‘hero’ proteins without using animals. Going forward much of our milk and eggs could come from precision fermentation facilities such as those being constructed by Liberation Labs. The Indiana-based biomanufacturing firm says that it “works with biotechnology’s visionaries to commercialize the bioproducts of the future – foods, materials, and yet to be discovered breakthroughs that will make all of our lives better.” Liberation Labs received $10 million from Agronomics this April for its previously announced commercial-scale biomanufacturing facility in the Midwest Industrial Park in Richmond, Indiana. The plant is due to be fully completed by the end of this year, explains Warner, who …

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Future of Foods interview Laine Clark

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People

Future of Foods Podcast: Laine Clark, Corporate Engagement Manager at the Good Food Institute

Alex Crisp of the Future of Foods podcast here interviews Laine Clark, Innovation and Corporate Engagement Manager at the Good Food Institute about trends in investments across the different sectors of alt protein including precision fermentation, plant-based, and cultivated meat. Laine sees a positive future for the sector, believing that for the sake of the future, “it has to succeed”. She stresses that alternative proteins are a nascent industry, and when asked if this is a bubble, Laine stresses, “No, this is definitely not a blip or a bubble. And the reason it’s not is that we have to shift the food system. It’s just not sustainable. “And the hype around the burst bubble, I think is just that – it’s hype – it makes …

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Future of Foods podcast with Celeste Trujillo of Better Butchers

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Cultivated Meat

Future of Foods Podcast: Celeste Trujillo, Food Science, Product Development at The Better Butchers

Alex Crisp of the Future of Foods podcast here interviews The Better Butchers, a Canadian company headed by Mitchell Scott previously of The Better Food Company, which intends to create hybrid cultivated meat products. The interview with Celeste Trujillo from The Better Butchers was carried out in September 2023. Since then the following updates have taken place and are reported by the company. We have launched a new line of products to start generating revenue and build our brand: three mycelium-based crumble SKUs, an original unflavoured, a chorizo and an Italian. We launched just two weeks ago and we have sold out and are scaling to grow and meet demand. We have a minimal ingredient list, we season with spices and herbs and don’t add …

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Image courtesy Jeremy Coller Foundation
Cultivated Meat

Guest Post: Vegans – Beware the Great Cultivated Meat Swindle

Which? revealed in March this year that it had uncovered meat labelled as ‘British’ in supermarkets which was actually from South America. In 2014 Which? discovered that over a third of the 60 lamb curries and kebabs they bought in London and Birmingham contained other meats. Remember the scandal of 2013 where meat sold as beef contained 29% horse meat? And also, in fish and chip shops,  a 2021 Guardian analysis of more than 9,000 seafood samples from restaurants, fishmongers and supermarkets in more than 30 countries found that 36% were mislabelled, exposing seafood fraud on a global scale. Cultivated meat companies around the world have been throwing millions into producing a product that looks like meat, chews like meat, and tastes exactly like meat. …

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Cluster oyster mushroom steaks Wicked Kitchen

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Fungi, Mushrooms & Mycelium

Market Report Says the “World Has Discovered a Treasure Trove in Fungi”

A new report published by GlobalData.com shows that interest in fungi as a health food is growing across the globe. 57% of people questioned believe mushrooms can positively impact their health. Only 5% of participants felt it might have a negative effect. Ryan Whittaker, Consumer Analyst at GlobalData said, “The world has discovered a treasure trove in fungi. We are seeing a significant number of new product releases from teas and mushroom-boosted supplements to pet care, skincare, and make-up products.” Fungi appear to hold the key to a world of endless possibilities, from healing our bodies and minds to restoring the very fabric of our planet. We are only currently aware of 100,000 species of fungi out of an estimated 5,000,000 out there. Scientists have …

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Alex Crisp

Alex Crisp. Image supplied.
Opinion

Op Ed: Alex Crisp, Host of The Future of Food, on How Cultivated Meat Could Change Us as a Species

Alex Crisp is a prolific writer with a background in law, education, and activism. He hosts a podcast called The Future of Food, in which he discusses the food landscape in the near and distant future with academics, business leaders, and industry influencers. He also writes articles about ethical equities, Equity Rebellion, in which he discusses investing for a sustainable future. In this opinion piece, Alex contemplates whether cultivated meat could trigger a new level of human development. Will Cultivated Meat Make Us Kinder? By Alex Crisp This is an exciting time for vegetarians and animal-loving meat-eaters, because we are at the brink of something transformational. We are perhaps now entering a new stage in our food evolution, a food revolution, in which we’ll be …

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